"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Joy's Opening Night Chili Recipe

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This recipe for Joy's Opening Night Chili, by , is from Just One More Recipe, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joy Capps


6 slices bacon, cut into 1/2 inch pieces
4 cloves garlic, finely chopped
2 med onions, finely chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
3 Tbsp. chili powder
1 Tbsp. ground cumin
2 Tbsp. dried oregano
1 Tbsp. smoke paprika
1 chili pepper in adobo sauce, chopped
1 Tbsp. adobo sauce from can or peppers
freshly ground black pepper
1 lb lean ground beef
1 lb ground pork
1 c. beef broth
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
1 can (24 oz) crushed tomatoes
1 can (24 oz) diced tomatoes, with juice

In lg heavy-bottomed Dutch oven, cook the bacon over medium heat until lightly crisp, stirring occasionally. Once the bacon is browned, add the garlic, onions, bell peppers, chili powder, cumin, oregano, and smoked paprika and season with salt and pepper to taste. Cook until the vegetables are tender and seasonings are aromatic. Add the beef and break it up with a wooden spoon. Once the beef is broken up and beginning to brown, add the pork. Break up with wooden spoon like the beef, and brown, until no longer pink (roughly 4 minutes). Stir in the broth and beans. Toss together, then add the crushed and diced tomatoes. Turn the heat down to low and simmer for 1 1/2 hours. Taste for seasoning, and add salt and pepper, if necessary.




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